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Mexican Chicken Bake

Serves: 18

Makes 3 8x8x2" casseroles

    2 (10 3/4-ounce) cans cream of mushroom soup
   2 (10 3/4-ounce) cans cream of chicken soup
   3 1/2 cups milk
   4 cups chicken, cooked, chopped
   2 onions finely chopped
   2 cups salsa
   4 cups cheddar cheese, shredded, divided
   24 corn tortillas, cut into 8 wedges each

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In a large bowl, combine the soup and milk. Whisk to blend well. Stir in the chicken, onion, salsa, and 3 cups shredded cheese. Coat three 8x8x2-inch pans with nonstick coating. Place a layer of tortilla wedges on bottom and top with chicken mixture. Repeat layers. Cover with foil; label and freeze. Place 1/3 cup reserved cheese in a freezer bags and attach to each casserole with tape.

To serve, thaw casserole in refrigerator or microwave. Bake at 350° F. for 25-35 minutes. Sprinkle reserved cheese over top of casserole. Continue baking for 10 more minutes or until casserole is hot and bubbly and cheese is melted.


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